“How can a nation be called great if its bread tastes like kleenex?”

That was a quote of Julia Child. She really was a funny funny woman. But since having my very first attempt at trying to make bread today, I am feeling pretty accomplished since it doesn’t taste like kleenex!

To my knowledge, I followed the recipe to a T for making Hawaiian Buns. Obviously, I need more practice runs with this ingredient called YEAST.

This so called "Sponge" seemed quite dry.
This so called “Sponge” seemed quite dry.

The recipe called that ^^ a Sponge. It didn’t seem wet enough. But I left it alone.  Those little yeast beasts are in it. Sitting. Waiting.  hhmmm.

So then all the wet goodness mixed up and with the flour and salt and it all went in the mixer… as an after thought from baking, I might have needed to KNEAD it a little longer.

And now we wait. 2 hours.
                And now we wait. 2 hours.

I let the big ball, sit for almost 2 hours. The recipe called for 1 1/2 to 2 hours. It definitely doubled in size. I thought that was all I was suppose to look for. I just don’t think so.

Then I read that it goes in the oven for 20-25 minutes, however it also says to use a thermometer and the bread will be done at 190*.  It didn’t say either/or.

So in goes the bread balls (I want buns for black & blue burgers this weekend). I set the timer, and the thermometer is inserted into one of the balls of dough. 15 minutes in and the thermometer goes off. 190* came fast. I peeked a look at the buns and they sure didn’t look done. Barely browned on top. So I gave them five more minutes.  Burned on the bottom :/ and don’t taste like Hawaiian Rolls AT ALL, but they do taste good. Soft and fluffy in the middle, but not as hard as they look on the outside. (except on the bottom)

Cindi's Version of Hawaiian (Not King) Rolls
      Cindi’s Version of Hawaiian                      (Not King) Rolls

Ok, so they won’t be used for Black and Blue Burgers… but will definitely be a great addition for the creamy potato soup I’m making tomorrow.

Ok, if you have a minute, is kneading longer a possible fix, or maybe just sitting longer than 2 hours to rise? And is that dry Sponge a major problem? The recipe came from the blog of King Arthur Flour, so I was sure it was going to be great.  But I am positive it’s me, not them.

Happy Wednesday!


Fatboy Croutons

Fatboy Croutons

Do you make your own croutons? I hadn’t until I saw them made on a cooking show a few years ago… they could not be easier and dang they are good. And of course, when you make your own breadcrumbs you can switch it up by adding fresh herbs &/or cheese.  This batch was made with a big loaf of bread from the Farmer’s Market, I bought last weekend.

I cubed up the loaf into bigger than normal bite-sized pieces; spread the pieces out on a cookie sheet, and slowly drizzled my favorite flavored olive oil over all the pieces. (This oil was infused with Fresh Rosemary).  I then sprinkled fresh Thyme, cracked pepper and a big pinch of salt across the bread. Then, mixed it up to make sure everything was evenly distributed and placed in the 375* preheated oven.

Five to seven minutes later…. Yumiliciousness that made me forget about the salad I was suppose to make to go with them. lol

Love these as a snack anytime of day!